Gluten-free

The Creamiest Curry Sauce Recipe Ever!

Serves 4Prep time 10 minutesCook time 10 minutesTotal time 20 minutes

Do you like eating Curries? Excellent! But do you know how to make a cracking Curry Sauce? Let me show you how…

Watch out for Sugar & Additives in Curry Pastes!
Indian take aways and supermarket curry pastes are always lagged with sugar and additives to extend their shelf-life. Check out the labels next time you shop – you’d be surprised. Even the curry spice mixes often contain sugar.

Luckily you can easily make a fresh yummy curry sauce yourself that is healthy and completely sugar free.

Combine Curry Sauce with Asparagus & Pancakes for a Change

The base sauce I’m sharing here with you is vegan and super versatile. Whether you eat it just with green vegetables, roast chicken/ fish or -my personal favourite: asparagus and pancakes – this base curry sauce is a hit that you should not miss!

So if you’re looking for a healthier and cheaper alternative to bought curry pastes then here’s what you do:

Optional

Note

This is a refined version of the curry sauce I made for my Mustard Seeds Pancakes. If you haven’t seen it, check it out here. The curry sauce has just got better.

Directions

Step 1
Chop the onions, garlic and tomatoes (and pointed pepper if using). Then mix as much of the ground spices together as you think you can muster. I personally thought the sauce was still mild after adding just under 1 tea spoon each of the spices.

But then, you might prefer it milder. So you might want to use less spice initially, and add more later on if you like.
Step 2
First stir fry the tomatoes in a little sunflower oil until they have come apart like a caramelised tomato sauce.

Add the chopped onions and fry those until soft. Add the spices and continue to cook for about 15 minutes.

Towards the end of frying add the crushed garlic and continue frying for a couple of minutes, stirring frequently. Season with salt and pepper if need be.

If you’d like to use some red pointed pepper it’s best to fry those pieces first as they take the longest – alternatively roast them and remove the skin before you add them to your tomato-onion mix.

Let the curry sauce cool down slightly and fill in your food processor. Then blend the curry sauce as smoothly as possible to a creamy consistency. It really tastes nicer when its smooth.

This curry sauce is vegan, gluten-free and heavenly creamy. Even the base version (without red pointed pepper) has a sweet, rich tomatoey flavour and thick creamy consistency. Very moreish!

You could prepare a separate bowl with a dollop of cashew & almond paste (or cream, creme fraiche or yogurt) for family members who insist on extra creaminess and a lighter colour. But quite frankly – it doesn’t need it 🙂

In phase 2 of the Candida Diet best only eat small amounts of the sauce as the spices & fried onion aren’t easy to digest. And always combine with green vegetables or a small piece of fish/ chicken. But ideally wait until phase 3.

In phase 3 you can then eat the curry sauce with natural yogurt. Later on when your symptoms are virtually gone, and you were that way inclined, you could sneak a bit of cashew& almond paste (yum!) or cream in 😉

And while we’re at it, make some pancakes to go with your curry sauce – it’s THE killer combo! I have raved about it here on my blog before when I wrote about my allergy friendly Mustard seeds pancake recipe (phase 3)… mmmh…!